Broiling - Sears Kenmore 95846 Use And Care Manual

BROILING
BROILING TIPS:
Please note:
Your oven door should
be open to the broil stop
position whi0e broiling.
. Use only the broiler pan and grid that came with your
range for broiling. They are designed for proper
drainage of fat and flquids and help prevent spatter,
smoke or fire.
• Do not preheat when broiling. For even broiling
on both sides, start the food on a cold pan.
• Trim the outer layer of fat from steaks and chops. Slit
the fatty edges to keep the meat from curling.
• For maximum juiciness, salt the first side just before
turning the meat. Salt the second side just before
serving.
= Brush chicken and fish with butter several tlmes as
they broil. When broiling fish, grease the grid to
prevent sticking and brotl with skin side down. It Is
not necessary to turn fish.
, Never leave a soiled broiler pan in the range,
Grease in the pan may smoke or burn the next time
the oven is used.
• Be sure you know the correct procedure for putting
out a grease fire. See the section on safety,
After placing food on the broiler pan and grid, put the
pan on an oven rack In the proper position. The recom-
mended rack position and cooking time can be found In
the chart below.
The closer the food Is to the broil element, the faster the
meat browns on the outside, yet stays red to pink In the
center. Moving the meat farther away from the element
lets the meat cookto the center while browning outside.
Side one should be cooked 1 - 2 minutes longer than
side two.
Rack
Position Tota9 Time
Food
Steak -_ 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-l" Thick
Medium-I/2" Thick
Lamb Chops - 1" Thick
Pork Chops- 1" Thick
Pork Chops- 1/2" Thick
Ham Slice- 1/2" Thick
Fish (Fillets)
4 = Highest
t : Lowest
(minutes)
4 9-11
,,,,,,.......
3 13-15
3 21-23
3
4
3
3
, ,,,,
16-18
7-9
18-21
27-29
3 16-18
3 11-12
3
11-13
45-55
Chicken (Pieces) 2
L,,, ,,, ,,,,,,,,,, ,.
Frankfurters 3 8-11
Bacon 3 9-11
This chart tsa general guide. The size, weight, thick-
ness, and starting temperature of the food, as we!l as
your own personal preference, will affect the cooking
time. Times In the chart are based on the food being at
refrigerator temperature.
1"O SET BROIL:
POSITIONING BROILER PAN
Broiling is cooking by direct heat from the broil element.
Tender cuts of meat or marinated meat should be se-
lected for broiling. For best results, steaks and chops
should be at least 314" thlcko
14
1. Press the BROIL pad.
2. Press the UP arrow pad once to select LO
BROIL.
3. Press the UP arrow pad twice to select Hg BROIL.
"BROiL"and either "Hi" or "LO"will showtnthe upper right
comer of the display depending on your choice.
NOTE: Use LO broil to cook foods such as poultry orthick
cuts of meat thoroughly without over-browning them.
If you do not press the up or down arrow pad, the display
will go blank and you must repeat Steps I and 2.
4. When broiling is finished, press the
CLEAR/OFF pad.
NEBRL31